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Chicken Tacos

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DMW
DMW Posts: 13,832
in EggHead Forum
Pretty basic, but I tried a technique on my XL I hadn't before, 2-zone cooking.

I dry brined some boneless skinless chicken breasts this afternoon, then pounded them flat and hit them with Dizzy Pig Fajita-ish.



On the indirect side of the XL at 325* dome



After about 45 minutes or so they were approaching 160* and I moved to the direct side to finish them.


Flipped and turned a few times until they were finished, then toasted the tortillas.

Finished:



Got some nice char on them.

Sliced, nice and juicy.


And a plated pic before I dug in.


In summary, it worked just fine. I've been a doubter of 2-zone cooking on the egg, but the XL seems to have enough surface area to handle a cook like this, just not much larger.


They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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Comments

  • johnkitchens
    johnkitchens Posts: 5,227
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    OMG those look fantastic. I love the Fajitish rub. 

    Louisville, GA - 2 Large BGE's
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  • coooltroy
    coooltroy Posts: 207
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    Good looking breasts!
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Those look fantastic. After approximately a 9 month ban from SWMBO from purchasing rubs the law has been lifted and Fajitaish is at the top of my list.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • SGH
    SGH Posts: 28,791
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    Looks like a winner to me brother D. The ole Weber kettle really shines for 2 zone cooking. How did you like it on the egg? Worth the effort? 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Pretty basic....basically rocked it Dwayne!  I'll take 3 To-Go. :plus_one: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    You ever made homemade tortillas on the egg on CI?  I'll be trying this fairly soon myself. Can't beat a fresh homemade warm tortilla fresh off  CI. I figure making around 50-100 and freezing in portions. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Those look really good and I like the 2 zone set up.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Roadpuke0
    Roadpuke0 Posts: 529
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    Ya I'll take a couple to go please. Nice and fresh looking 
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Not bad at all!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Dyal_SC
    Dyal_SC Posts: 6,053
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    Awesome!  Was it worth the effort?
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  • Canugghead
    Canugghead Posts: 11,527
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    Great idea splitting the zone and the chicken tacos look killer! 
    I use my XL more often than L, even for small cooks.  With a DIY lump reducing ring and extender-raised grid, I have three zones at my disposal at the same time - direct, indirect and raised direct.
    canuckland
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  • DMW
    DMW Posts: 13,832
    edited August 2015
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    Thanks guys.

    @SGH @Dyal_SC - Compared to starting with the platesetter in and then pulling it to finish direct, not sure this is less effort. But my platesetter is cracked and in my truck to take by my dealer this week. So I would have had to go get it and then take it back after it cooled off tomorrow. So tonight, this was way easier. :wink: 

    @johnkitchens - Fajita-ish is my go to for anything Mexican style, hits the spot and it's not too spicy for kids or my wife. @Scottborsajr - You won't be sorry.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • DMW
    DMW Posts: 13,832
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    NPHuskerFL said:
    You ever made homemade tortillas on the egg on CI?  I'll be trying this fairly soon myself. Can't beat a fresh homemade warm tortilla fresh off  CI. I figure making around 50-100 and freezing in portions. 
    @NPHuskerFL - nope, I've never made fresh tortillas, that sounds great.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I am a big fan of Fajitaish on my protein for tacos or fajitas but will mix a common fajita mix of spices and add to the veggies while the are in the CI.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Durangler
    Durangler Posts: 1,122
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    Looks great! 
    Glad to see fire bricks in the XL creating the zone cook. It's so easy and economical. You can pinch the lump down as much as necessary. 
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Looks great!!  
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Monty77
    Monty77 Posts: 667
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    I would destroy a couple of those right about now, they look tasty!
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Dwayne, if it weren't for the fact that we're friends outside of this forum I'd make up some clever compliment about how those pounded breasts look fabulous.  But I won't.  Everything looks great my brother.
    ______________________________________________
    I love lamp..
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  • pescadorzih
    pescadorzih Posts: 926
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    Before I got my MM I was using firebricks to create a dual zone on my XL. Especially for small cooks during the week.
    1. to use less lump
    2. to have a dual zone

    Good cook D. Looks great!

    D, does your WM have the uncooked flour tortillas? They have them at the one in Exeter. They are very good. I think they are Tortilla Land brand.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • Ivanhoe
    Ivanhoe Posts: 223
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    making me hungrier by the minute looking at those tacos!
    Tulare, CA - Large BGE
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  • dinneralahodgson
    dinneralahodgson Posts: 38
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    Fantastic cook - well done.
    Atlanta, GA
    GATA!
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  • PASmoke
    PASmoke Posts: 279
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    Once again....nothing short of amazing. Nice work! 
    Atlanta, GA - Large BGE x 2

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